Hi BeBe,
I will try this recipe soon, Are these ingredients besides the ones from the box?
Should I follow the box instructions and then add the ones from you recipe?
Sorry just trying to do it the right way.

Melissa, I used this cake recipe (using the Duncan Hines mix – which I was able to find in our Australian Woolworths supermarkets), and it was amazing!
My husband doesn’t usually like chocolate cake because it’s too sweet for him, but he ate quite a few slices of this one, with whipped Baileys chocolate ganache filling!
I used the recipe to make a 3D car cake for a friend’s birthday, and was very pleased at how it carved, and was able to hold the fondant, and was still moist and delicious. Thankyou for sharing your recipe!

I have two questions. The first refers to Rachael Pollington’s response: she said she tried this recipe with ‘whipped Bailey’s chocolate ganache filling’, I was wondering when and how to infuse flavors with ganache/buttercream. I typically brush my cakes with simple syrup then wrap & freeze a little before I tort/layer. I’ve heard of people ‘enhancing’ their cakes by substituting the simple syrup with a light drizzle of gran marnier, champaign, baileys, etc or infusing the flavoring with their buttercream but never ganache. I probably wouldn’t want to drizzle baileys on my cake, use the ganache/baileys filling, then cover with baileys flavored buttercream but I am curious if all of these methods are common practice in the world of cake?
My second question is about the above recipe (which looks delicious by the way-I plan on trying it soon) do most professional decorators use variations of box mixes these days? For stacking/carving wedding, grooms, and specialty cakes you need a dense cake (like a mud cake, wasc (cake central), or the one above? Until now most of my information has come from several different websites some say must use a dense cake for stacking while others say that’s what the dowels and separators are for. Thanks in advance, having all the info in one spot will make things so much simpler for me!

I only have a question about how many times I would have to repeat this recipe in order to get enough to fill a half sheet cake. I have made this recipe for quarter sheet and circle cakes but never one quite that big. I don’t feel like double would be enough but I don’t know if maybe someone could tell me better. Thanks so much!

Hi Cathy, this recipe makes 5 cups batter and you will need 13 to 14 cups batter to make a 12 x 18 half sheet cake. You will need to triple the recipe to have the amount you need……..you’ll have a bit left over for cupcakes:)

Hi Fran, we use ours by the 2 month mark and they are fine. Just be sure to wrap in plastic wrap then aluminum foil . Write the date on the aluminm foil so you will definitely know how old it is. We have eaten layers at 3 months that were fine, we just make 2 months our cut off.

If I was to make a topsy turvy the exact size of the tutorial on ur website would I double or triple ur recipe? How long does the batter last outside the oven before it won’t cook properly? I only have one pan for each size so I don’t want to waste batter if it doesn’t last long! Please let me know ASAP! I’m making a topsy turvy cake in 2 days!

Hi Cindy, You would need to triple the recipe. You will have some unused batter for cupcakes or another layer that you can freeze for later use. I think it can be left out an hour and be ok. You can also refrigerate it for a short while and it will bake up just fine. It is a little more difficult to spread in the pan when cold. Good luck with your cake.

Okay, I made this cake, and while the taste is excellent, they came out SUPER flat! Did I do something wrong? I used the Duncan Hines Devil’s Food Cake mix and put the batter in 2 x 8-inch square (s-inch deep) Wilton Aluminum pans. When they first came out, they were the perfect height and I was super excited, but as they cooled, they shrank to maybe half that (could even have been less…they are about 3/4 to 1-inch thick).

Hi Caitlin, I’m sorry. It sounds as though they were under baked. Did a toothpick stuck in the center of the cake come out clean? Also, if you lightly press the cake with one finger and it springs back without leaving an indention this also indicates it is done. What do you think about this possibility?

I tested with one of the Wilton metal cake testers and it was clean. When I looked at the top, it looked nice and smooth, and it was springy to the touch Maybe I just used too little batter in each pan? They did rise in the oven to the upper limit of the pan, but is this recipe for one pan or two?

After (much) further research, I am thinking it may have been due to altitude. I made some cookies the other day and they were very flat as well, though obviously well done. I am at 4688 feet above sea level, so I am going to try this cake again but make some adjustments for altitude. I have never done this before, so any suggestions would be useful!! Thanks in advance.

Hi Melissa
I tried this cake tonight and was very disappointed. I followed the recipe to a tee and even though it gave all indications it was cooked; when I released from tin if caved in and fell apart. I had a bit left over and make some cupcakes and they came out perfectly. Where did I go wrong?
Thanks Kirsten CD

Kristen- I’m so sorry that this happened. How large of a cake pan did you make? Since your cupcakes came out fine, it sounds like it just didn’t cook all the way through. Next time, I would try greasing and flouring a rose nail to use as a heating core. Just place it in the pan upside-down and pour in your batter. You may also want to reduce the oven temperature slightly (for example, bake at 325 rather than 350).

I live in Arizona and I also had the same problem with the cake looking beautiful when it came out and I checked it with a toothpick etc. and it was baked. But when it cooled it sank. I was real disappointed, had to go to the store and get more cake mixes just to get the cakes done in time for the customer. I am thinking about trying it again tomorrow for some cakes that are due on Thursday.

Can you use egg whites in a carton for this recipe or will it be too moist? Is it better to stick with the egg whites, au natural? Also, do the egg whites, water and sour cream need to be room temp? Thanks for your advice!

Hi Mallory, Yes, it will hold up well to fondant. The White Almond Sour Cream recipe which is also a doctored cake mix with flour, sugar and sour cream added to the mix is also dense enough for fondant and some carving……just wanted you to know.

hi i use this cake add coffee pd. then top it with choc gauche. the pastry pride with coffee pd. Kuala, and pd sugar enough to make a paste whip pastry pride until stiff add rest use 2 d tip and make swirl. so good. i only do cupcakes.

Hi Joelma, Two egg whites equal 1 whole egg so you would use 2 whole eggs.
The egg whites help to add structure to the cake, but I think you will be fine unless you are doing a lot of carving such as a topsy turvy cake.

Hi Rachel, this recipe will give you 4 to 4 1/2 batter and that will be enough for the Wilton ball pan. Here is a link to ball pan instructions, link to wilton.com

Have you used the ball pan before? I bake at 325 degrees and use a rose nail in the pan. It takes a long time to bake so toward the end of baking I cover with aluminum foil to help prevent it from becoming too dark.

Hi Ladies
With this cake recipe, one doesn’t have to add cake flour to it to make dense enough to carve? I was asked to make a 3D cake and it calls for 2 -9×2 inch rounds, would I have to double this recipe to fill that amount? thanks for your help
Stella

Hi LADIES
I re read my question and I meant to ask not state the following:
does one need to add cake flour to this recipe to make it dense enough to carve? Can I use boxed white eggs? not to sound cheap but I hate wasting eggs if I’m only using the yolks or whites, so I was wondering if by using pure egg whites from the carton would be ok, I would just measure enough for the 4 whites called in this recipe… thank you
Stella

I have another question for you although someone kind of asked earlier I didn’t see a reply to her. Why use a cake mix with out pudding when you are going to turn around & put a box of pudding in the mix. It can be difficult to find cake mix without pudding in it especially since I have to send my husband or daughter & son-in-law shopping for me. They said they didn’t even know anyone ever made cakes without pudding in them. Thank you.

Hi Alberta, When you add pudding mix to a cake mix (that does not have pudding in the mix) it will be more dense than using a pudding in the mix cake mix. Duncan Hines brand does not have pudding in mix. Is it unavailable in your area? It is fine to use Pillsbury or Betty Crocker brands that have pudding already in the mix, just do not add extra pudding. It will still give you a cake dense enough for carving.

Hi Ladies
I just wanted to say that I used this recipe to make a 3D Dinosaur, it was my first attempt at this and for a newbie it didn’t come out too bad.. The decorating part I mean…….. BUT THE CAKE………OMG….. I had a couple of pieces left and decided to try it, (I’m not a chocolate fan) It was the best I’ve ever had… Im sooooo glad I only had scraps left cause if given the opportunity I would have eaten the entire Dinosaur… The only thing I did different was substitute the water with semi strong coffee to enhance the chocolate… I just may become a chocoholic after sampling this cake…… I did use egg whites from a carton and that worked out real well….. Im sure the kids that dig into Dino will like the cake as well…….
Thank You
Stella

This recipe had an outstanding flavor and will be my go to recipe for chocolate cupcakes. Unfortunately, I baked 7 layers overall and had the same results as many others. The cakes were fully cooked, looked perfect coming out of the oven, but collapsed as they cooled. I used 8 x 3 pans and thoroughly checked for doneness. I baked the cakes the day before attempting to assemble. The next day, I used bubble tea straws for support between the cake boards, but when I began icing, the layers, they began to crack beyond repair. I ended up cutting the cakes up and leveling them into a large rectangular baking pan. I served it on the side as Chocolate Pan-Cake! The whole pan full of cake was devoured! I was wondering if there may be something missing from the recipe? There has to be a good explanation, because everything else I’ve ever followed on My Cake School has been superb! ❤

@HollyLE, I somehow missed your message a long time ago! So sorry you had trouble with the recipe. Really not sure why it didn’t work out for you. Sometimes inaccuracy with liquid amounts, or even with your oven temp (you can use an oven thermometer to double check) can be the culprit. I hope you’ll try it again!